Please wait a minute...
 
 
Food and Fermentation Industries    2017, Vol. 43 Issue (11) : 9-15     DOI: 10.13995/j.cnki.11-1802/ts.014780
|
Effects of two kinds of accumulated grains on fermentation characteristics and aroma quality of sesame-flavor liquor
WAN Qing-hui1, XIE Sheng-kai1, GAO Da-yu1, ZHANG Guo-shu2, HanLeng2, XIA Hai-feng1*, CHEN Jianxin1*
1(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122,China)
2(Meilanchun Distillery Co.Ltd.,Taizhou, 225300 ,China)
Download: PDF(2841 KB)  
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks
Abstract  The accumulation is a key process in the production of sesame flavor liquor, and directly affects the subsequent fermentation and the quality of the final sample. Effected by the temperature and oxygen concentration in the accumulation process, at the end of the accumulation, there are significant differences in the amount of yeast and bacteria between the surface and the core, and the saccharification enzymes, starch, acidity, reducing sugar and alcohol between them were also different. In order to investigate the effect of two different accumulation grains on the production of sesame flavor liquor, the actual temperature of fermentation in the pit was simulated by laboratory temperature control, and the surface grains and the core grains were mixed according to different mixing ratio for fermentation. The dynamic changes of physical and chemical indexes in the fermentation process were studied and the final samples were analyzed by GC-MS combined with sensory evaluation. The results showed that there are differences in the physical and chemical indexes of different mixing ratio. The actual production of mixed fermented grains was the closest to the original wine samples of the factory. The middle grains in a larger proportion produced the fermented wine with sesame flavor, it was speculated that the formation of the core grains and the sesame flavor liquor had a great relationship.
Keywords sesame-flavor liquor      accumulation      temperature-controlled fermentation;sensory evaluation      gas chromatography-mass spectrometry(GC-MS)     
Issue Date: 27 November 2017
URL:  
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.014780     OR     http://sf1970.cnif.cn/EN/Y2017/V43/I11/9
[1] RAN Yanpeng, XU Sha, LI Youran, JIANG Wei, GU Zhenghua, DING Zhongyang, ZHANG Liang, SHI Guiyang. Metabolically engineered Saccharomyces cerevisiae for L-phenylalanine synthesis[J]. Food and Fermentation Industries, 2020, 46(9): 1-9.
[2] GAO Dayu, LI Yiguan, CUI Fengjiao, TIAN Qingzhen, ZHANG Guoshun, CHEN Jianxin. Effects of high proteolytic rate on sesame-flavor liquor fermentation process and liquor quality[J]. Food and Fermentation Industries, 2019, 45(6): 8-15.
[3] LIU Xiaokun,CHEN Wenhao,LIU Yang. Isolation and identification of enzyme-producing bacteria from thestarter-making process of sesame-flavored liquor[J]. Food and Fermentation Industries, 2019, 45(17): 54-59.
[4] LI Xiao-dong et al. Effects of sesame-flavor liquor accumulation on cellar fermentationprocess and liquor quality[J]. Food and Fermentation Industries, 2018, 44(5): 63-69.
[5] GANG Jie,ZHANG Shuang,LIU Yao,XIE Bin,PANG Shi-lei. Effects of zinc on the growth and antioxidant enzymes of Lentinus edodes mycelium[J]. Food and Fermentation Industries, 2017, 43(6): 146-.
[6] GANG Jie,MA Hai-mei,XIE Bin,HAN Lin,JI Chun-yang,CAO Lei. Optimization of Se-rich culture conditions and antioxidant activities of polysaccharides from Morchella esculenta mycelium[J]. Food and Fermentation Industries, 2016, 42(9): 120-.
[7] YOU Ling,NIE Li-kun,SHI Xiao-dong,WU Run,REN De-zhi,WANG Tao. Effects of temperature on piling fermentation for the production of sesame-flavor liquor[J]. Food and Fermentation Industries, 2015, 41(9): 69-.
[8] WU Juan, DONG Ying, XU Fu-bing, CHENG Yu, QI Wen-hui. Study on the fermentation condition for improving accumulation of γ-aminobutyric acid in fermented wheat germ by lactic acid bacteria[J]. Food and Fermentation Industries, 2014, 40(12): 77-82.
[9] WANG Shu-fang, YANG Run-qiang, SONG Yu, GU Zhen-xin. Optimization of culture solution for enrichment of γ-aminobutyric acid in soybean sprouts under hypoxia stress[J]. Food and Fermentation Industries, 2014, 40(11): 76-81.
[10] Yang Run-qiang, Chen Hui, Gu Zhen-xin. The Optimization of Culture Condition on γ-aminobutyric Acid Accumulation in Fava Bean (Vicia faba L.) Under Hypoxia Combined with NaCl[J]. Food and Fermentation Industries, 2012, 38(05): 77-80.
[11] Xu Ze-jiang~, Meng Zhen~, Zhong Qi-ding~, Xiong Zheng-he~, Sheng Qing~. Microbial Community Changes During Stacking Fermentation in the Production of Sesame-flavor Liquor Using PLFA[J]. Food and Fermentation Industries, 2012, 38(04): 20-24.
[12] Song Yu, Liu Kun-lun, Han Yong-bin, Gu Zhen-xin. Effect of Steep Conditions on Se-accumulation in Germinating Soybean[J]. Food and Fermentation Industries, 2011, 37(07): 112-115.
[13] Bai Qingyun, Zeng Bo, Gu Zhenxin. Study on Mobilization of Stored Reserves and Accumulation of γ-aminobutyric Acid in Foxtail Millet During Germination[J]. Food and Fermentation Industries, 2010, 36(03): 65-69.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd